Lisa Thomas's Seafood Gumbo

Updated at: Wed, 16 Aug 2023 19:12:43 GMT

Step 1

Boil chicken thighs (or legs) about 20 minutes. Shred chicken, setting aside along with 2 cups of chicken stock.

Step 2

** Note: You can substitute with 2 rotisserie chickens; shredded and use store bought chicken broth/stock.

Step 3

Make roux by whisking the flour and bacon drippings together in a large pot over medium heat. Cook the roux, whisking constantly, until it turns a rich brown color (will resemble chocolate pudding). Watch heat and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.

Step 4

While roux is cooking, place andouille sausage in small frying pan and brown until slightly crisp.

Step 5

Chop onion coarsely and use garlic press or processor on garlic.

Step 6

* If desired, chop one cup celery and one large green bell pepper.*

Step 7

Stir the vegetables into the roux and simmer over medium heat, and cook until vegetables are tender. Remove from heat, and set aside.

Step 8

Bring 8 cups water and beef bouillon cubes to a boil in a large Dutch oven. Reduce heat to a simmer, and add roux mixture, 2 cups chicken stock, cooked chicken, sausage, Cajun seasoning, bay leaves, stewed tomatoes, and tomato sauce. Simmer over low heat for 1 hour.

Step 9

Mix in crawfish tails, shrimp, Worcestershire sauce, balsamic vinegar, and pepper sauce. Simmer until flavors have blended, about 45 more minutes.

Step 10

* If adding okra, cook frozen okra in 2-3 tbsp bacon drippings and add during this last 45 minutes of cooking.

Step 11

Serve over cooked rice and pair with a nice French bread. Can be stored 3 to 4 days in fridge.

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